Recently, I was asked to help out people with some alternative therapies/remedies for aliments.
There is so much to cover here but I can say that Homeopathy is the most amazing thing. If the world suddenly goes crazy - I will be one of the first to stockpile the homeopathy and perhaps naturopathy.
There are so many treatments for everything from gout to migraines its unreal. I really don't know why this hasn't "taken off" in the mainstream as much as it could. Though, if it did then western medicine doctors and pharmacists would indeed be given a run for their money.
I have to say that the saving grace in learning about all of this stuff is that western/alternative can work beautifully hand in hand. I have had to resort to alternative methods more than once and they turned out to be the better option with more answers than the western side. However, I have gotten the curled lip response from the western practitioners (this includes the school nurse - who by the way CANNOT administer anything homeopathy to my kids, even if I give it to her with explicit instructions) when I mention that we are trying other options for healing.
Now - true-fully, I cannot speak to everything but I CAN speak to the things that I have tried which have worked like a charm.
If my brain worked like a mathematical genius (like my older brother) I would study herbology, homeopathy, midwifery and alternative medicine but I was not blessed with such a brain.
My 11 year old actually prefers going to the acupuncturist as opposed to a regular doctor...what does THAT tell you?
Wednesday, May 11, 2011
Saturday, April 30, 2011
Mmm Cheesy Grits
So I really don't have an exact recipe for this. I am learning how to make grits and honestly, it is a new thing. Anyway - I made cheesy grits with organic cheese and sea salt with a little pat of Irish Butter. It was tasty. Though my family just can't get over the texture. It is the Gluten-Free worlds answer to Ramen. I can see college kids just pounding this stuff because it is really cheap, easy and fast to make.
2 cups of salted water - bring it to a boil
1/2 cup of instant grits
1 pat of butter (I use Irish butter)
1/2 cup cheese (goat, rice, soy - something that melts is ideal)
Boil the salted water, add the grits and stir. Cover and let heat for like 5 - 6 minutes. Add the cheese at about 4 minutes (and butter)
If your fancy strikes you - add a little but of Franks Hot Sauce. Fun, fast, cheap and tasty. It can also serve as a poor man's polenta in a pinch!
Enjoy
2 cups of salted water - bring it to a boil
1/2 cup of instant grits
1 pat of butter (I use Irish butter)
1/2 cup cheese (goat, rice, soy - something that melts is ideal)
Boil the salted water, add the grits and stir. Cover and let heat for like 5 - 6 minutes. Add the cheese at about 4 minutes (and butter)
If your fancy strikes you - add a little but of Franks Hot Sauce. Fun, fast, cheap and tasty. It can also serve as a poor man's polenta in a pinch!
Enjoy
Tuesday, April 12, 2011
Excited - with a catch
It's really exciting that so many companies are coming out with gluten-free stuff as well as organic stuff. People yelled loud enough and voila! There you go. I just had a nibble of the French Meadow Bakery - yellow cake and it was at Safeway (of all places).
However - and I want to stress how thrilled I am at the options - I am annoyed that people are using the Gluten-Free way of eating as a "diet plan". It is probably one of the most bothersome parts of the entire process. I'm afraid that like all "diet plans" that this one will crash and the options will go away. I cannot be the only one who thinks this. I really hope that it is a trend that will stay because people with allergies and celiac disease need this "plan"
However - and I want to stress how thrilled I am at the options - I am annoyed that people are using the Gluten-Free way of eating as a "diet plan". It is probably one of the most bothersome parts of the entire process. I'm afraid that like all "diet plans" that this one will crash and the options will go away. I cannot be the only one who thinks this. I really hope that it is a trend that will stay because people with allergies and celiac disease need this "plan"
Wednesday, February 9, 2011
It's been a while
Yes it's been a while but here is a new one for all of you fans of mushroom out there...
Gluten-Free Mushroom Soup (Organic)
16 oz. Portabella mushrooms (or any mushroom really) sliced (if huge then dice too)
1 TBS butter or olive oil for sautéing
4 Tbsp. Goat milk butter (can use cow but I love the creaminess of goat)
1/2 c. white or brown rice flour
2 c. organic chicken or vegetable stock
1 1/2 c. Whole goat milk or organic ½ and ½
scant ½ tsp lemon juice
white pepper to taste
a tiny pinch of nutmeg
1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.
2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.
3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.
4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock, begin adding the milk.
5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce, and you’re done.
Gluten-Free Mushroom Soup (Organic)
16 oz. Portabella mushrooms (or any mushroom really) sliced (if huge then dice too)
1 TBS butter or olive oil for sautéing
4 Tbsp. Goat milk butter (can use cow but I love the creaminess of goat)
1/2 c. white or brown rice flour
2 c. organic chicken or vegetable stock
1 1/2 c. Whole goat milk or organic ½ and ½
scant ½ tsp lemon juice
white pepper to taste
a tiny pinch of nutmeg
1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.
2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.
3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.
4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock, begin adding the milk.
5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce, and you’re done.
Thursday, December 23, 2010
Gluten Free Yule Log Recipe
I modified this from a posted recipe on about.com - it's DIVINE
This gluten-free chocolate sponge cake recipe makes a versatile, light and airy cake. Use this delicious, fast and easy gluten-free sponge cake recipe to make ice cream roll cakes, holiday gluten-free Bûche de Noël- the lovely Yule Log Cake or as a base for gluten-free Baked Alaska.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients:
6 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/3 cup cocoa powder
1/3 cup potato starch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Extra powdered sugar for dusting
Preparation:
Preheat oven to 400° F
Line a large baking sheet with parchment paper. Grease parchment paper with butter.
Separate egg yolks from whites. Place egg yolks in a large mixing bowl. Set egg whites aside.
Beat egg yolks on HIGH using an electric hand or stand mixer. Add sugar and vanilla and continue to beat on HIGH until mixture is creamy.
Combine cocoa, potato starch, baking powder and salt in a small bowl. Stir with a large whisk to thoroughly mix OR sift ingredients.
Gently fold dry ingredients into egg-sugar mixture. Fold in grated orange peel until combined.
In a separate large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on HIGH until the egg whites are stiff but not dry.
Use a large spatula to gently fold the egg white mixture into the cake batter. Fold until ingredients are blended.
Use a spatula to scrape cake batter into prepared baking sheet.
Bake in preheated for about 7 minutes or until the cake begins to pull away from the edges of the pan.
Cool cake on a wire rack.
When the cake is completely cool, carefully invert it- with the parchment paper still on the bottom, onto a large sheet of waxed paper, lightly dusted with powdered sugar.
Slowly peel the parchment paper from the cooled cake.
The cake is ready to fill with buttercream or softened ice cream. Roll the filled jelly roll style or use the flat sponge cake to make glorious gluten free Baked Alaska.
Tips-
When you roll the filled cake, roll slowly towards you while peeling away the waxed paper at the same time. If the cake cracks while rolling, don't worry, frosting hides any cracks! Roll the cake from either the narrow side or the wide side, depending on the size cake you prefer.
THEN – for the icing follow the recipe on the back of the Hershey’s Baking Chocolate Powder
Chocolate icing –
1 stick softened butter
2/3 c chocolate powder
1/3 c milk
3 c powdered sugar (you can make powdered sugar with superfine sugar and potato starch in a food processor)
We heated the icing and poured it on the cake as it was easier, then we rolled it up and poured even more then waited for it to cool a little and dragged a fork in the icing to make it look like bark. Then sprinkle a little powdered sugar on the top
YUM
This gluten-free chocolate sponge cake recipe makes a versatile, light and airy cake. Use this delicious, fast and easy gluten-free sponge cake recipe to make ice cream roll cakes, holiday gluten-free Bûche de Noël- the lovely Yule Log Cake or as a base for gluten-free Baked Alaska.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients:
6 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/3 cup cocoa powder
1/3 cup potato starch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Extra powdered sugar for dusting
Preparation:
Preheat oven to 400° F
Line a large baking sheet with parchment paper. Grease parchment paper with butter.
Separate egg yolks from whites. Place egg yolks in a large mixing bowl. Set egg whites aside.
Beat egg yolks on HIGH using an electric hand or stand mixer. Add sugar and vanilla and continue to beat on HIGH until mixture is creamy.
Combine cocoa, potato starch, baking powder and salt in a small bowl. Stir with a large whisk to thoroughly mix OR sift ingredients.
Gently fold dry ingredients into egg-sugar mixture. Fold in grated orange peel until combined.
In a separate large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on HIGH until the egg whites are stiff but not dry.
Use a large spatula to gently fold the egg white mixture into the cake batter. Fold until ingredients are blended.
Use a spatula to scrape cake batter into prepared baking sheet.
Bake in preheated for about 7 minutes or until the cake begins to pull away from the edges of the pan.
Cool cake on a wire rack.
When the cake is completely cool, carefully invert it- with the parchment paper still on the bottom, onto a large sheet of waxed paper, lightly dusted with powdered sugar.
Slowly peel the parchment paper from the cooled cake.
The cake is ready to fill with buttercream or softened ice cream. Roll the filled jelly roll style or use the flat sponge cake to make glorious gluten free Baked Alaska.
Tips-
When you roll the filled cake, roll slowly towards you while peeling away the waxed paper at the same time. If the cake cracks while rolling, don't worry, frosting hides any cracks! Roll the cake from either the narrow side or the wide side, depending on the size cake you prefer.
THEN – for the icing follow the recipe on the back of the Hershey’s Baking Chocolate Powder
Chocolate icing –
1 stick softened butter
2/3 c chocolate powder
1/3 c milk
3 c powdered sugar (you can make powdered sugar with superfine sugar and potato starch in a food processor)
We heated the icing and poured it on the cake as it was easier, then we rolled it up and poured even more then waited for it to cool a little and dragged a fork in the icing to make it look like bark. Then sprinkle a little powdered sugar on the top
YUM
Monday, December 20, 2010
Nom Nom Goldfish Crackers!
Gluten Free “Goldfish” Crackers
4 oz. Cheddar Cheese, shredded OR you can use goat milk cheddar – it’s out of this world
4 Tbs. Butter or you can use goat milk butter
3/4 c. Potato Starch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder (if you need corn-free, you can get it at a natural foods store or you can make it with potato starch and baking soda)
2 Tbs. Milk – can use goat milk here too
Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface OR sprinkle the surface with potato starch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping, like salt or parmesan cheese or both! Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes but check at about 8 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.
For added fun you can get a little "goldfish" cookie cutter
4 oz. Cheddar Cheese, shredded OR you can use goat milk cheddar – it’s out of this world
4 Tbs. Butter or you can use goat milk butter
3/4 c. Potato Starch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder (if you need corn-free, you can get it at a natural foods store or you can make it with potato starch and baking soda)
2 Tbs. Milk – can use goat milk here too
Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface OR sprinkle the surface with potato starch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping, like salt or parmesan cheese or both! Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes but check at about 8 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.
For added fun you can get a little "goldfish" cookie cutter
Saturday, December 18, 2010
Bouche De Noel
My husband is the baker between the two of us and he is going to make a yule log. It's exciting! I will make sure that I get a picture of it up as soon as he bakes it. Solstice is coming and we are VERY excited.
I'm thinking of the feast of the seven fishes for Christmas Eve and being in Alaska, we have a lot of seafood that would be fantastic for this.
I'm thinking of the feast of the seven fishes for Christmas Eve and being in Alaska, we have a lot of seafood that would be fantastic for this.
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